1/3 Photos of Valerie's Chicken Pot Pie, from Woman's Day Mag.
Val's Home's Note:
This chicken pot pie is so easy to make. I include it in my "three meals in thirty minutes" lesson. Get chicken on sale and cook several cups in advance. Shred and freeze in plastic freezer bags with 2 Cups per bag. Then you have the only time-consuming ingredient already cooked! Everyone who tries this dish loves it! The French herbs give it a lovely flavor that sets it apart.
My Private Note
Units: US | Metric
- 473.18 ml chicken meat, cooked and chunked or shredded
- 304.75 g can condensed cream of chicken with herbs soup
- 283.49 g box frozen mixed vegetables, thawed
- 1 medium potato, diced. (or more if you like)
- 118.29 ml milk
- 59.14 ml chopped fresh parsley
- 9.85 ml herbes de provence
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 425.24 g box refrigerated ready-to-use pie crusts
- 1Heat oven to 425°F
- 2Boil vegetables in a small sauce pan for about 10 minutes.
- 3Whisk together soup, milk, herbs, salt and pepper.
- 4Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
- 5Line a 9-in. pie plate with 1 crust.
- 6Add filling.
- 7Top with other crust; fold edges under and crimp. Cut slits in top to vent.
- 8Bake 25 to 30 minutes until pastry is golden and filling is hot.
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Nutritional Facts for Valerie's Chicken Pot Pie, from Woman's Day Mag.
Serving Size: 1 (164 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 394.0
- Calories from Fat 206
- Total Fat 22.9 g
- Saturated Fat 5.9 g
- Cholesterol 2.8 mg
- Sodium 572.6 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 5.0 g
- Sugars 0.2 g
- Protein 6.9 g
The following items or measurements are not included:
condensed cream of chicken with herbs soup
herbes de provence